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Influence of variation in calcium content on casein micelle stability and techno-functional properties of buffalo milk |
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| Authors: | Utkarsh Deshmukh Sumit Arora Deepika Kathuria Ashish Kumar Singh Shaik Abdul Hussain Richa Singh |
| Affiliation: | 1. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India Contribution: Data curation, Investigation, Methodology;2. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India;3. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India Contribution: Resources, Software;4. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India Contribution: Validation, Visualization, Writing - review & editing |
| Abstract: | Changes in techno-functional properties of buffalo milk were evaluated due to variation in calcium content. Decalcification resulted in significant variation in ζ-potential, casein size, colour and ηapp. However, calcium addition only influenced ζ-potential of milk. In case of acid gelation, the time and temperature required for coagulation decreased significantly for both calcium-depleted and -added milks. However, during chymosin gelation, only 20%–30% of calcium-depleted milk coagulated with an increased clotting time. Furthermore, calcium addition increased firmness, consistency and cohesiveness of both chymosin and acid-induced gelation. |
| Keywords: | buffalo milk casein colloidal calcium phosphate calcium addition ion exchange rheology firmness |